GCSE 4301/01 HOME ECONOMICS: FOOD AND NUTRITION UNIT 1: Principles of Food and Nutrition

Transcription

1 Surname Centre Number Candidate Number Other Names 0 GCSE 4301/01 HOME ECONOMICS: FOOD AND NUTRITION UNIT 1: Principles of Food and Nutrition A.M. THURSDAY, 16 May ½ hours For s use Mark Question Awarded INSTRUCTIONS TO CANDIDATES 10. Use black ink or black ball-point pen. Do not use pencil or gel pen. Total Do not use correction fluid. Write your name, centre number and candidate number in the spaces at the top of this page. Answer all questions. Write your answers in the spaces provided. If you run out of space, use the continuation page at the back of the booklet, taking care to number the question(s) correctly INFORMATION FOR CANDIDATES The number of marks is given in brackets at the end of each question or part-question. You are reminded that assessment will take into account the quality of written communication used in your answers that involve extended writing. JD*(S )

2 2 Answer all questions in the spaces provided. 1. Name and suggest a use for each piece of equipment shown below. [4] (i) Equipment Name Use (ii) 2. Tick ( ) the box next to each statement to show if it is True or False. [3] True False (i) (ii) Cod is a type of oily fish. Mayonnaise is an emulsion. (iii) Carrots contain vitamin A. ( )

3 3 3. The safe preparation, storage, and cooking of food is essential in any kitchen. (a) Name two methods of home preservation. [2] (i)... (ii)... (b) Complete the following sentences using the correct temperatures below. [4] 5 C 63 C 72 C 18 C (i) Foods should be stored in the refrigerator below.... (ii) The core temperature of cooked food should reach.... (iii) Cooked foods should be kept out of the danger zone which is between... and ( ) Turn over.

4 4 4. Modern appliances are found in most kitchens. (a) Give two reasons for using a microwave oven when cooking vegetables. [2] (i)... (ii)... (b) Explain how using a food processor may help a working parent when preparing family meals. [3] ( )

5 5 5. It is important to reduce salt in the diet. (a) State one reason for reducing salt in the diet. [1] (b) Suggest three ways of reducing salt in the diet. [3] (i)... (ii)... (iii)... (c) Explain what is meant by hidden salt in food. [2] ( ) Turn over.

6 6 6. Study the following recipe for a Savoury Flan. Pastry case Filling 200 g plain flour pinch of salt 50 g butter 50 g lard 150 g cheddar cheese 1 onion fried 100 g streaky bacon, chopped and fried 2 eggs 100 ml whole milk 100 ml double cream (a) Suggest three ways in which the recipe could be adapted to reduce the fat content. [3] (i)... (ii)... (iii)... (b) State why this recipe is unsuitable for a coeliac. [1] ( )

7 7 (c) Explain the function of eggs in the filling. [3] (d) Explain why the pastry case is baked-blind to give a successful result. [3] ( ) Turn over.

8 8 7. Bacteria in food can cause food poisoning. (a) Name two high risk foods. [2] (i)... (ii)... (b) Explain the importance of using colour coded equipment when handling and preparing food. [3] (c) Describe the role of the Environmental Health Department in the monitoring of food hygiene standards. [4] ( )

9 9 8. UK tops ready meals consumption According to a recent report Consumers in the UK buy more ready-meals than any other major European country. (a) Give three reasons why ready meals are popular in the UK. [3] (i)... (ii)... (iii)... ( ) Turn over.

10 10 (b) Discuss the range of convenience foods available for students. [8] ( )

11 11 9. Jessie has recently become a lacto-ovo vegetarian. (a) State three reasons why a person may be a vegetarian. [3] (i)... (ii)... (iii)... (b) Explain the difference between a lacto-ovo vegetarian and a vegan. [3] ( ) Turn over.

12 12 (c) Discuss how Jessie s nutritional needs can be met when following a lacto-ovo vegetarian diet. [8] ( )

13 Either, (a) Obesity is a major health concern in society today. (i) Discuss the health risks associated with obesity. [6] (ii) Explain the importance of establishing healthy eating patterns in the prevention of obesity. [6] Or, (b) Food packaging is changing in order to reduce the effects on the environment. (i) Discuss why food packaging is required by the food industry. [6] (ii) Evaluate how food packaging has been developed in order to reduce the impact on the environment. [6] ( ) Turn over.

14 14 ( )

15 15 END OF PAPER ( ) Turn over.

16 16 Question number Additional page, if required. Write the question numbers in the left-hand margin. ( )